Candy-Stuffed Crescent Bunnies
Courtesy of Pillsbury
Servings: 8
Prep Time: 20 Min.
Cook Time: 12 Min.
Prep Time: 20 Min.
Cook Time: 12 Min.
What you need:
* 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
* 16 RoloŽ chewy caramels in milk chocolate, unwrapped
* Pink and white nonpareils, pink sanding sugar or multicolored pastel sprinkle sparks for ears
* Jumbo pink heart or flower sprinkles, for noses
* 1 teaspoon powdered sugar
* 16 RoloŽ chewy caramels in milk chocolate, unwrapped
* Pink and white nonpareils, pink sanding sugar or multicolored pastel sprinkle sparks for ears
* Jumbo pink heart or flower sprinkles, for noses
* 1 teaspoon powdered sugar
What to do:
1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. Unroll dough; separate into 8 triangles.
2. Place 2 candies on shortest side of each triangle, and roll dough into ball to within 4 1/2 inches from opposite point; pinch openings to completely enclose candies. Turn over; place on cookie sheet.
3. Using pizza cutter or sharp knife, cut unrolled portion of dough to make two ears, starting at point of triangle and cutting toward rolled portion.
4. Using finger, press indentation into bottom half of each ear; fold tops of ears down. Add small amount of nonpareils to indented portion of dough, and press heart onto stuffed dough portion for nose.
5. Bake 11 to 14 minutes or until golden brown. Cool 2 minutes; sprinkle with powdered sugar. Serve warm.
Tip: Dough should not be stretched too thin when rolling dough around candies, and openings should be completely sealed around candies before baking.
2. Place 2 candies on shortest side of each triangle, and roll dough into ball to within 4 1/2 inches from opposite point; pinch openings to completely enclose candies. Turn over; place on cookie sheet.
3. Using pizza cutter or sharp knife, cut unrolled portion of dough to make two ears, starting at point of triangle and cutting toward rolled portion.
4. Using finger, press indentation into bottom half of each ear; fold tops of ears down. Add small amount of nonpareils to indented portion of dough, and press heart onto stuffed dough portion for nose.
5. Bake 11 to 14 minutes or until golden brown. Cool 2 minutes; sprinkle with powdered sugar. Serve warm.
Tip: Dough should not be stretched too thin when rolling dough around candies, and openings should be completely sealed around candies before baking.
Nutritional information:
Calories: 160; Cholesterol: 0mg; Total Carbs: 20g; Fiber: 0g; Sugar: 11g; Protein: 2g; Sodium: 230mg; Potassium: 25mg;